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Fruit Fritters (another and richer way)

Name: Fruit Fritters (another and richer way)
Yield: 3 servings
Ingredients: the yolks and whites of two eggs; half a pint of cream; a little salt; enough flour to form a thick batter; put in fruit as above

From Cassell's dictionary of cookery, 1892

Serves 3

Sufficient for four or five persons.

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

315Calories

6 gProtein

3 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories315 kcal

Protein5.8 g

Carbohydrates3.2 g

Fiber0 g

Sugars0.1 g

Total Fat31 g

Saturated Fat17 g

Monounsaturated Fat7 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol204 mg

Sodium63 mg

Potassium122 mg

Calcium66 mg

Iron0.6 mg

Magnesium8.7 mg

Phosphorus111 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A53 mcg

Vitamin E0.4 mg

Vitamin K2 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate16 mcg

Choline98 mg

Caffeine0 mg

Water71 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 558. The excerpt below is the record exactly as published.

Fruit Fritters (another and richer way). — Beat the yoUcs and whites of two eggs separately, add half a pint of cream, a httle salt, and enough flour to form a thick batter ; beat until smooth, and put in fruit as above

Cook this with the app: pantry check, scaling, and the assistant.